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The Gluten-Free Vegan.

THE GLUTEN-FREE VEGAN

By Susan O'Brien

[ILLUSTRATION OMITTED]

Oftentimes, when you tell someone you're vegan, they'll say, "What can you eat?" Now, imagine being vegan and also unable to consume gluten. Thankfully, there's a cookbook catering to the needs of both vegans and those on a gluten-free diet.

The Gluten-Free Vegan offers 150 recipes, including appetizers, soups, salads, main and side dishes, breakfast foods, baked goods, and desserts. There's also an introduction to what you can and can't eat on a gluten-free, vegan diet.

Recipes that stand out include Mock Tabbouleh Salad (made with quinoa instead of bulgur), Almond Cheese (prepared with almond pulp), Kale with Peanut Sauce (using brown rice vinegar, wheat-free tamari, and agave nectar), No-Meat Meatballs (made with mushrooms, brown rice, mashed potatoes, and nuts), and Brownies (made with brown rice flour and quinoa flour).

The Gluten-Free Vegan (ISBN 1-60094-032-3) is published by Marlow and Company. This 256-page book retails for $16.95 and can be purchased online or in bookstores. Reviewed by Debra Wasserman.
COPYRIGHT 2008 Vegetarian Resource Group
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Author:Wasserman, Debra
Publication:Vegetarian Journal
Article Type:Brief article
Date:Jul 1, 2008
Words:168
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